Epimeles — Chopped Winter Greens Salad

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange or tangerine juice
• 2 tablespoons date syrup (silan), maple syrup or honey
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Bosc pears, halved, cored and thinly sliced
• 1/3 cup dried, pitted dates, thinly sliced
• 7 cups sturdy greens, such as Belgian endive, frisée, radicchio or arugula (5 oz if it’s something light like frisée or arugula; more like 8 oz if it’s endive)
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup shelled, raw pistachios, toasted
• 4 oz. ricotta salata, shaved with a Y-shaped vegetable peeler